Cheese Ravioli, 36 Count
Dough Mixture: Enriched Durum Wheat Flour (Durum Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Egg Whites. Cheese Mixture: Whole Milk Ricotta Cheese (Milk, Whey, Cream, Vinegar, Salt), Egg Whites, Pecorino Romano Cheese (Sheep's Milk, Rennet, Salt), Water, Sicilian Sea Salt, White Pepper.
Freshly Grated. Hand Harvested Sicilian Sea Salt. Fresh Frozen. Pecorino Romano Cheese: Cooking Instructions: (1) Bring 4-6 quarts of water per pound of pasta to a boil - add salt to taste. (2) Add frozen pasta to boiling water - stir gently with a wooden spoon. (3) Cook for 6-8 minutes - until tenderness. Internal temperature should reach at least 165 degrees F. (4) Drain gently and serve. Keep frozen.